Kal Dosa, Poondu Kuzhambu and Muttai Podimas

Ingredients

• 3 tbsp Sesame Oil (Preferably Indian gingelly oil for authentic flavor)
• 25 cloves Garlic Cloves (Large, peeled)
• 1 cup Sambar Onions (Peeled (about 15-20 small onions))
• 25 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 unit Tomato (Medium, finely chopped)
• 2.5 tbsp Sambar Powder (Use a good quality, store-bought or homemade)
• 0.5 tsp Turmeric Powder
• 1 tsp Mustard Seeds
• 0.5 tsp Fenugreek Seeds
• 1 tsp Urad Dal
• 2 unit Dried Red Chillies (Broken in half)
• 10 leaves Curry Leaves
• 0.25 tsp Asafoetida
• 1 tsp Jaggery (Powdered or grated)
• 1.25 tsp Salt (Adjust to taste)
• 2.5 cup Water (Divided for soaking tamarind and for the gravy)

Instructions

1. 1

   Prepare the tamarind extract by soaking the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp well and strain the liquid, discarding the solids. Set this tamarind water aside.

2. 2

   Heat the sesame oil in a heavy-bottomed pan or clay pot over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.

3. 3

   Add the fenugreek seeds, urad dal, and broken dried red chillies. Sauté for about 30 seconds until the dal turns a light golden brown. Be careful not to burn the fenugreek. Immediately add the curry leaves and asafoetida, and stir for 10 seconds.

4. 4

   Add the peeled garlic cloves and sauté for 3-4 minutes until they are fragrant and develop light golden spots. Then, add the sambar onions and continue to sauté for another 4-5 minutes until they become soft and translucent.

5. 5

   Add the finely chopped tomato and cook for 3-4 minutes until it breaks down and becomes mushy. Lower the heat, add the turmeric powder and sambar powder, and stir continuously for 1 minute until the raw aroma of the spices disappears.

6. 6

   Pour in the prepared tamarind extract along with the remaining 1.5 cups of water. Add the salt and jaggery, stirring well to combine everything. Bring the mixture to a vigorous boil over medium-high heat.

7. 7

Ingredients

• 4 pcs Large Eggs
• 1 medium Onion (finely chopped)
• 2 pcs Green Chili (slit lengthwise or finely chopped)
• 2 tbsp Coconut Oil (or any vegetable oil)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 1 sprig Curry Leaves
• 0.25 tsp Turmeric Powder
• 0.5 tsp Black Pepper Powder (freshly ground preferred)
• 0.75 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   In a medium bowl, crack the eggs. Add salt, turmeric powder, and black pepper powder. Whisk vigorously for about 1 minute until the mixture is well combined and slightly frothy. Set aside.

2. 2

   Heat coconut oil in a non-stick pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely.

3. 3

   Immediately add the urad dal and sauté for 30-40 seconds until it turns a light golden brown. Be careful not to burn it. Add the curry leaves and slit green chilies, and sauté for another 30 seconds until the curry leaves are crisp and aromatic.

4. 4

   Add the finely chopped onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

5. 5

   Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it cook undisturbed for about 30-40 seconds until the edges begin to set.

6. 6

   Using a spatula, gently start scrambling the eggs, breaking them into small, soft curds. Continue to cook for 2-3 minutes, stirring occasionally, until the eggs are cooked through but still appear moist and fluffy. Avoid overcooking to prevent them from becoming dry.

7. 7

   Turn off the heat. Garnish with freshly chopped coriander leaves, give it a final gentle mix, and serve immediately.